Chicken Yakitori

RecipenKitchen Recipe 47 min · Serves 4 · Japanese

Why make it Skewered chicken thigh and spring onion, grilled and brushed with a glossy soy-mirin glaze. A simple Japanese dinner that works on a grill, griddle pan or in the oven.

You’ll need

Serves 4 700 g boneless chicken thighs, skin on if available, cut in… 6 spring onions, white and pale green parts cut into 3 cm l… 80 ml soy sauce 80 ml mirin 2 tbsp sake or water 2 tbsp sugar 1 tsp fresh ginger, finely grated 1 tbsp neutral oil, for brushing + 3 more in the full recipe

1 Step 1 of 9 If using bamboo skewers, soak them in water for 30 minutes so they do not burn. Do this while you prepare the other ingredients.

2 Step 2 of 9 Make the tare glaze. Put the soy sauce, mirin, sake or water, sugar and ginger in a small saucepan and bring to a gentle boil over medium heat, stirring until the sugar dissolves.

3 Step 3 of 9 Simmer the glaze for 8 to 10 minutes, until reduced by about one third and it coats the back of a spoon. Remove from the heat and divide into two bowls: one for basting and one for serving.

4 Step 4 of 9 Thread the chicken and spring onion pieces onto the skewers, alternating them, with 3 to 4 pieces of chicken per skewer. Pack them snugly but not tightly so the heat cooks evenly.

5 Step 5 of 9 Heat a grill or griddle pan to medium-high, or heat the oven to 230°C with a rack set over a lined tray. Brush the skewers lightly with oil. The last 4 steps are in the full recipe.

Cook’s tip Use thigh meat rather than breast. It stays juicy over high heat and the fat helps the glaze caramelise.

Chicken Yakitori

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